If you love salt and vinegar potato chips then you’ll certainly love these. These wings make a delicious appetizers for cookouts, tailgating, and Super Bowl parties. Serve with a blue cheese dipping sauce for a complete experience.
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These wings are grilled to perfection, dipped into a flavorful Asian inspired sauce, and placed back onto the grill for a few more minutes. These make the perfect appetizer for just about any occasion.
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These wings are brined in a Tabasco solution, but also uses a Tabasco Buffalo sauce at the end. A nice double whammy of flavor for spicy wings.
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These dry rubbed chicken wings are placed on the grill and served with a cooling dipping sauce. Unlike most wing recipes, this one does not call for a sauce to be applied. Frankly, they don’t need it. If you do choose to brine the chicken wings before grilling, omit the salt. I recommend cooking these over charcoal, but a gas unit will work just fine.
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Planning a huge party and have chicken wings on the menu? Well, this rub will get things off to the right start. Just apply this to the wings and grill, smoke, or fry as directed. This recipe is enough for 3- 3/12 or more pounds of wings.
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There is hardly a game day event or cookout without the beloved chicken wing. Of course they deserve a little extra love and that’s just what this recipe is about. This brine for wings adds moisture, and a little touch of spice to the finished product. After brining, season as you normally would, minus salt, and cook as you wish. This recipe makes enough for 1-1 1/2 pounds of chicken wings. Double or triple brine mixture to accommodate more.
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These wings are grilled then drizzled with a delicious apricot-balsamic reduction, and topped with chopped red onions and parsley. A tasty addition for any get together.
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